This Iced Gluten-Free Lemon Pound Cake recipe is made with almond flour, white rice flour, fresh lemon juice, and easy lemon icing. Better than Starbucks and dairy-free.
This gluten-free pound cake is a dessert for lemon lovers. Inspired by the Starbucks iced lemon pound cake, this is a version many can enjoy!
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Why you'll love this recipe
- Bright lemon flavor
- Copycat Starbucks recipe
- Gluten-free and dairy-free
Ingredients and substitutions
Vegan butter - This adds a buttery flavor and fat to our recipe. Coconut oil can be substituted or regular unsalted butter if dairy is not an issue.
Organic cane sugar and powdered sugar - Choosing organic is a less refined sugar.
Eggs - This will act as our binder.
Almond flour - This grain-free flour creates a tender crumb.
White rice flour - This starchy flour combines with almond flour for the perfect texture and moist crumb for a pound cake.
Cornstarch - Arrowroot starch can be substituted.
Lemon juice and lemon zest - Fresh juice and zest are a must for zesty lemon flavor. For more lemon goodness, you must try these gluten-free lemon poppyseed muffins!
Step-by-step instructions
Step 1: In a medium bowl, add butter and cane sugar. Using an electric mixer, beat on medium-high until light and fluffy. Add eggs, one at a time, followed by lemon juice, all the zest except ½ a teaspoon, and vanilla extract. Mix to combine.
Step 2: Add the almond flour, white rice flour, corn starch, and salt to the wet ingredients. Mix in the dry ingredients until evenly incorporated. Transfer the batter to the prepared pan. Smooth so that it lays evenly. Bake for 50-55 minutes, or until a toothpick or fork comes out clean.
Step 3: Allow the cake to cool completely on a cooling rack.
Step. 4: Combine the glaze ingredients in a small bowl and stir with a spoon. Remove cake from pan, pour glaze over top, smooth to cover. Allow to set and harden at room temperature before cutting into thick slices.
Recipe tips
- You want the glaze to be thick but pourable. If too thick, add more lemon juice a teaspoon at a time.
- Let the loaf cool completely before pouring the glaze.
Storing
Store the sweet pound cake at room temperature in an airtight container or plastic wrap for 2-3 days.
More lemon desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Lemon Pound Cake
Ingredients
- 12 tablespoons vegan butter (or unsalted butter if not dairy-free)
- 1 cup organic cane sugar
- 4 large eggs
- 2 tablespoons fresh lemon juice (about 1 lemon)
- zest of one lemon
- 1 teaspoon pure vanilla extract
- 1 ½ cups almond flour
- ¼ cup white rice flour
- ¼ cup cornstarch
- 1 teaspoon salt
Lemon Glaze
- 1 ½ cups organic powdered sugar
- 3-4 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (reserved from cake)
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat oven to 325 degrees Fahrenheit. Spray a loaf pan (8x4x2) with cooking spray and line with parchment paper.
- In a medium bowl, add butter and cane sugar. Using an electric mixer, beat on medium-high until light and fluffy. Add eggs, one at a time, followed by lemon juice, all the zest except ½ a teaspoon, and vanilla extract. Mix to combine.
- Add the almond flour, white rice flour, cornstarch, and salt. Mix until evenly incorporated. Transfer batter to prepared pan. Smooth so that it lays evenly. Bake for 50-55 minutes, or until a toothpick or fork come out clean.
- Allow cake to cool completely on a wire rack.
- When cake has cooled, combine lemon glaze ingredients and stir with a spoon. You want the glaze to be thick but pourable. If needed, add more lemon juice a teaspoon at a time. Remove cake from pan, pour glaze over top, smooth to cover. Allow to set and harden at room temperature.
- Slice and serve.
Notes
Nutrition
Anita
Hi Tessa, is no baking powder necessary ?
Thanks!
Tessa
Hi Anita! No baking powder needed here. The eggs and the density of the pound cake make it work without it.
Kristie
This was exceptional!! I have been looking for a gluten free and dairy free cake. The taste was great! It didn’t taste like you were eating something that was not as good as it’s gluten filled counterpart. It tasted like an exceptional treat. No one knew it was gluten free and dairy free! I look forward to trying your other recipes
Tessa
Thank you, Kristie! I'm so glad you enjoyed it! :)
Alyssa
HI! Is it needed to sift all the flours?
Tessa
Hi! Just a good whisking should be just fine.
Lino
We tried this recipe yesterday, instead of almond flour, we used same amount of all purpose flour and reduced an egg & arrowroot starch instead of cornstarch, anyway, the cake turned out yummy. Thank you for sharing this recipe.
Tessa
That's great! Thank you, Lino!
Jennifer
Just baked the lemon pound cake and it is delicious! Thanks for the recipe. It’s a keeper for sure. Can’t wait to try your other recipes.
Tessa
Thank you, Jennifer!! I hope you find some others you love.
Angela
Love this! I love the healthy substitutions you used in this like almond flour instead of all purpose flour!
Tessa
Thanks, Angela! Almond flour is certainly a favorite of mine in gluten-free baking.
marlene
hey! one quick question: can i prepare the cake without the tapioca starch?
thanks!
Tessa
Hey Marlene! This recipe doesn't call for tapioca starch, but if you meant the cornstarch, it is needed for the pound cake. You can though, sub the cornstarch with the same amount of arrowroot starch if needed. I hope that helps!
Albert
This lemon cake looks incredible! I love that you used almond flour, and that lemon glaze on top.....seriously wow!!!
Tessa
Thanks, Albert! I could probably eat the glaze all by itself! ;) Almond flour gives the cake a nice buttery crumb - hope you have a chance to try it.
Isabelle Shields
I wrote down a few recipes for me to make!They sound wonderfull & I'm sure delicious also! Thank you so much! I don't have a sweet tooth but once in awhile love to have yummy something with my tea & offer to friends! I don't like store bought baking never tastes homemade like my Mom used to bake! Thank you again!
Tessa
Thank you, Isabelle! I'm so glad you found some other recipes that looked good to you too! :) I agree, having something homemade always trumps store-bought. Thank you for you kind words!